This Thai peanut veggie pizza is a 26-minute mashup that should not work and absolutely does — a whole wheat pre-baked crust under peanut sauce, shiitake mushrooms, snap peas, and shredded carrot, finished with chopped peanuts and cilantro. No cheese, no long bake, barely any cooking. It is the pizza I make when I want something crisp, crunchy, and completely different.
Forget takeout! What if I told you that you could have the best of both worlds—the savory, nutty goodness of Thai peanut sauce and the satisfying crunch of a perfect pizza—in under 30 minutes? This Thai Peanut Veggie Pizza is your new weeknight hero. It’s vibrant, packed with fresh vegetables, and ridiculously easy to assemble. Get ready to transform your pizza night with this unforgettable flavor fusion!
Ingredients
• 1 12-inch / 30 cm whole wheat pre-baked pizza crust, such as Boboli
• Nonstick cooking spray
• 1 cup / 100 g (3.5 oz) sliced fresh shiitake or button mushrooms
• 2/3 cup / 85 g (3 oz) fresh pea pods, cut into thin strips
• 1/4 cup / 30 g (1.06 oz) coarsely shredded carrot
• 2 green onions, sliced, about 1/4 cup or 25 g (0.88 oz)
• 1/4 to 1/3 cup / 60 to 80 ml peanut sauce
• 2 tablespoons / 15 g (0.53 oz) chopped peanuts
• 2 tablespoons / 5 g (0.18 oz) fresh cilantro leaves
Instructions
1. PREP: 20 minutesBAKE: 6 minutesOVEN: 450°F (230°C) / 230°CMAKES: 4 servings
2. Preheat your oven to 450°F (230°C). Place the pizza crust on an ungreased baking sheet and bake for 6 to 8 minutes, or until it’s light brown and perfectly crisp.
3. While the crust bakes, lightly coat a large nonstick skillet with cooking spray and heat it over medium heat. Add the sliced mushrooms, pea pod strips, and shredded carrot. Cook for about 2 minutes, stirring occasionally, until the veggies are just tender-crisp.
4. Remove the skillet from the heat and stir in the sliced green onions.
5. Once the crust is out of the oven, spread it evenly with the peanut sauce. Top with the hot vegetable mixture.
6. Sprinkle the chopped peanuts and fresh cilantro leaves over the top. Slice and serve immediately!
Nutritional Information
• Per Serving: 286 calories, 8 g (0.28 oz) total fat (2 g / 0.07 oz saturated fat), 0 mg cholesterol, 598 mg sodium, 46 g (1.62 oz) carbohydrates, 8 g (0.28 oz) fiber, 12 g (0.42 oz) protein.
Pro Tips
• Add a protein boost with a handful of baked tofu, edamame, or chickpeas.
• Control the spice by using a mild or spicy peanut sauce, or add a drizzle of sriracha before serving.
• A squeeze of fresh lime juice over the finished pizza brightens all the flavors and adds a zesty finish.
• Use leftover grilled or roasted vegetables for an even faster weeknight meal.
FAQ
Q: How can I add more protein to this veggie pizza
A: To boost the protein, top the pizza with a handful of baked or pan-fried tofu, edamame, or chickpeas along with the other vegetables. The peanuts and whole wheat crust also contribute to the overall protein content.
Q: Can I make this Thai peanut pizza vegan
A: Absolutely! To make this pizza vegan, ensure you use a pre-baked pizza crust that contains no dairy or eggs. Also, double-check that your peanut sauce is vegan, as some store-bought versions can contain fish sauce or honey.
Q: What other vegetables work well on this pizza
A: This recipe is very flexible. Feel free to substitute or add other vegetables like thinly sliced red bell peppers, broccoli florets, edamame, bean sprouts, or spinach. Using leftover roasted or grilled vegetables is also a great way to save time.
Q: How should I store leftover Thai peanut pizza
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat slices in an oven or air fryer until the crust is crisp. The fresh cilantro is best added after reheating.
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Thai Peanut Veggie Pizza
Ingredients
Method
- PREP: 20 minutesBAKE: 6 minutesOVEN: 450°F (230°C) / 230°CMAKES: 4 servings
- Preheat your oven to 450°F (230°C).
- Place the pizza crust on an ungreased baking sheet and bake for 6 to 8 minutes, or until it's light brown and perfectly crisp.
- While the crust bakes, lightly coat a large nonstick skillet with cooking spray and heat it over medium heat.
- Add the sliced mushrooms, pea pod strips, and shredded carrot.
- Cook for about 2 minutes, stirring occasionally, until the veggies are just tender-crisp.
- Remove the skillet from the heat and stir in the sliced green onions.
- Once the crust is out of the oven, spread it evenly with the peanut sauce.
- Top with the hot vegetable mixture.
- Sprinkle the chopped peanuts and fresh cilantro leaves over the top.
- Slice and serve immediately!
- Add a protein boost with a handful of baked tofu, edamame, or chickpeas.
